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Creamy Cauliflower Pasta

Updated: Mar 28, 2021

Serving size 4 – about 400 calories per serving

This pasta is light but filling. Using vegetable broth makes it vegetarian and if you don’t use any cheese it could easily be vegan.


375 g whole wheat pasta

1 tsp coarse salt

2 tbsp olive oil

2 tbsp minced garlic

1 onion, finely chopped

1 cauliflower, stem removed and chopped

2 cup chicken or vegetable broth (make it vegetarian)

1 tsp rosemary

1 tsp thyme

Salt and pepper to taste

1 tbsp hot pepper flakes (optional)

¾ cup grated parmesan plus some for sprinkling

2 tbsp finely chopped fresh parsley


  1. Bring large pot of water to boil, add salt and pasta and cook until al dente (don’t strain pasta)

  2. Heat a deep skillet with olive oil, add garlic and onion and cook for five minutes

  3. Add broth, rosemary, thyme and cauliflower

  4. Cover the pan and cook for 15 minutes

  5. Uncover and add hot pepper flakes

  6. Mash the cauliflower with potato masher

  7. Add pasta and stir well, if too thick add some pasta water

  8. Stir in parmesan and mix well

  9. Season with salt and pepper

  10. Plate, sprinkle with parmesan and parsley and serve immediately


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